Serves: 2

Ingredients

40g baby cos (romaine lettuce)

40g green oak leaves

40g red oak leaves

20g rocket leaves

80g apple, cubed

80g avocado, cubed

80g beetroot, cooked, peeled and cubed

20g pumpkin seeds

20g sunflower seeds

4g ground flax seed

10g goji berry (also called wolfberry)

Wasabi dressing

100ml coconut water

50ml apple cider vinegar

50ml extra virgin olive oil

5g wasabi powder

20ml lime juice

60g fresh coconut meat

Method

1. Prepare the dressing by placing all ingredients, except olive oil, into a blender. Blend on medium setting for about 30 seconds. Switch to the lowest setting, and very slowly pour the olive oil into the blender. It is important that the oil is added slowly, otherwise the dressing will separate.

2. Next, prepare the salad. Tear the baby cos, green oak and red oak leaves into bite sized pieces. Leave the rocket leaves whole. Place all the salad leaves in a large salad bowl and lightly toss.

3. Sprinkle the salad leaf mix with the apple, avocado, beetroot, seeds and goji berries. Lightly ‘lift’ the salad with your fingers to distribute the ingredients.

4. Drizzle with salad dressing just before serving.

Note: This recipe makes about 1.5 cups of wasabi dressing, which is more than you’ll need for the salad. You can use it on other salads or try it over lightly steamed vegetables. Store refrigerated for 4-5 days.

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